Cinnamon Soup

Recipe by Daniel Myers

This is a very simple soup recipe with ingredients that are very easy to have on hand. It's warm and flavorful, without being overpowering. Note that the more finely the almonds are ground, the less of a "grainy" texture the final soup will have.

Source [Le Ménagier de Paris, J. Hinson (trans.)]:
Cinnamon Soup. Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.

Source [Le Viandier de Taillevent, J. Prescott (trans.)]:
Cassia soup. Cook your chicken (or whatever meat you wish) in wine or water, quarter it, and brown it [in lard]. Take completely dry almonds cooked without peeling, plus plenty of cassia; crush, sieve, and steep in beef broth. Boil well with your meat and some verjuice. Take cloves and grains_of_paradise, crush, and add. It should be thick and strong.